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citrus

Blood orange sorbet with rose & cardamom sablé

februar 21, 2021 by marie Leave a Comment

BLOOD ORANGE SORBET

800ml blood orange juice 
30ml lemon juice 
125g sugar 
50g glucose syrup 
6g ice cream stabiliser, preferably Cremodan Coldline 500 
Pinch of salt, to taste 
Citric acid, to taste 

Add blood orange juice, lemon juice, glucose syrup and 100g of sugar to a large saucepan and warm up to 36C. Mix remaining 25g of sugar with the sorbet stabiliser and stir into the warm blood orange mixture to dissolve. 

Warm up to 76-80C while stirring often, remove from heat and season to taste with salt and citric acid. 

Blend the sorbet mixture with a hand blender and rest in the refrigerator overnight. 

Blend the sorbet mixture again before churning in an ice cream maker. 

Freeze for at least an hour in the freezer before serving with the rose & cardamom sablé crumb.

ROSE & CARDAMOM SABLÉ CRUMB

100g sugar
100g almond flour
100g all purpose flour
2g salt
1/2 tsp. ground cardamom
100g cold butter, cubed
1/2 tsp. rosewater

Preheat the oven to 175C/350F.

Combine sugar, almond flour, salt and cardamom in the bowl of a stand mixer fitted with a paddle attachment. Add cubed butter and mix until the a crumbly dough. Spread onto a baking sheet lined with parchment and bake until golden brown, about 5-7 minutes. Leave to cool and store in an airtight container.

Filed Under: Frozen desserts Tagged With: blood orange, blood orange sorbet, cardamom sablé, citrus, dessertopskrift, gelato, ice cream, isopskrift, pastry chef recipe, rose sablé, rosewater, sablé crumb, sorbet

Satsuma mandarin sorbet

november 14, 2020 by marie Leave a Comment

Satsuma mandarin sorbet

800ml mandarin juice
25ml lemon juice
125g caster sugar
50g glucose syrup
6g sorbet stabiliser, preferably Cremodan Coldline
Pinch of salt, season to taste
Citric acid, season to taste

Add mandarin juice, lemon juice, glucose syrup and 100g of granulated sugar to a large saucepan and warm up to 36C. Mix remaining 25g of caster sugar with the sorbet stabiliser and stir into the warm mandarin mixture to dissolve.

Warm up to 76-80C while stirring often, remove from heat and season to taste with salt and citric acid.

Emulsify the sorbet mixture with a hand blender and rest in the refrigerator overnight.

Emulsify the sorbet mixture again before churning in an ice cream maker.

Freeze for at least an hour in the freezer before serving.

Filed Under: Frozen desserts Tagged With: citrus, ice cream, mandarin, satsuma, sorbet

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